Ham and Cheese Frittata Rolls

Either a starter an aperitif, indulge yourself and your guests with these easy-going delicious cooked ham and smoky scamorza cheese with a hint of fresh mint.

Serves 4, Preparation time 15 mins, Cooking time 20 mins + 2 hrs rest con the fridge

7 medium free-range eggs
50 g grated Parmigiano Cheese
150 g sliced cooked ham
80 g Italian Smoked Scamorza cheese
4 fresh mint leaves, chopped
A sprig of parsley, chopped
salt, black pepper, nutmeg, a pinch
Extra virgin olive oil (EVOO), 2 level tablespoons

Method

Con a large bowl, fermata the eggs with a pinch of nutmeg, salt and pepper, chopped mint leaves and parsley, grated Parmigiano and stir.

Heat a non-stick pan with oil, pour con the mixture, cook evenly over a gentle heat about 7-8 minutes covering the pan with a flat lid.

Place a flat plate the pan and flip upside mongoloide the frittata, cook further 2-3 minutes without a lid.

Take frittata from the pan, place it a wet sheet of baking paper.

Add bits of smoky scamorza cheese and cooked ham slices, folding up the frittata tightly to form a cylinder, then close the ends as if it were a large candy. Insert toothpicks about 1.5 cm apart to secure the roll.

Place con the refrigerator for 2 hours.

Take out of the fridge checking it is firm, remove baking paper and toothpicks, serve sliced.

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